March 7, 1991 |
MENU Pork Medallions With Star Anise Butter-steamed savoy or napa cabbage Sesame noodles or hot rice Asian pear or mango wedges Like chicken, pork has a hundred personalities. This so-called "other white meat" is happy to mix with a variety of ingredients and can be cooked in lots of different ways. New breeding and feeding practices, as well as closer trimming of retail cuts, have made today's pork leaner and more tender.
February 10, 2011 |
It's hard to pronounce, and it can make wines that smell gamy. But Mourvèdre just might be the best grape grown in Paso Robles, one of California's hottest wine regions. Mourvèdre (more-VEH-dra) has strong endorsements from two leaders of the region. Tablas Creek's French founders chose Paso Robles for their first American winery in large measure because they saw it as ideal for Mourvèdre. And Justin Smith, owner of Saxum, says Mourvèdre is the grape that got him into Rhône-style wines in the first place.
August 1, 1991 |
MENU Chinatown Duck With Mushrooms and Bok Choy Steamed rice or noodles Asian pears or lychees Hot tea An occasional trip to a Chinese delicatessen can supplement your grocery shopping with food that is difficult to duplicate at home. There is, for instance, crisp-skinned roast pork or there's char siu , barbecued pork that's been tinted red. Steamed ginger chicken is wonderful by itself, makes a great potluck item or can be shredded for Chinese chicken salad.
February 10, 2011
Here are five great Mourvèdre-based wines from Paso Robles, Calif. Because they are produced in small quantities, it may be necessary to order them from the winery. 2007 Anglim Winery Mourvèdre "Hastings Ranch Vineyard" ($34): Quite a spicy wine, with notes of cinnamon, star anise and black pepper. Black plum fruit comes through on the mid-palate and drives through to the finish. 14.9% alcohol. http://www.anglimwinery.com 2007 Edward Sellers Mourvèdre ($35): Dark cherry fruit with black pepper and a gamy "low note" to keep it interesting.
December 18, 1994 |
Here's a very elegant holiday dessert that is also low in fat: caramel-glazed poached pears in an anise-scented custard sauce. Small Forelle or Seckel pears are the perfect size for an individual serving. Choose those that are ripe but firm. Drain the cooked pears on paper towels before spooning over the caramel syrup. The syrup becomes hard when cool, giving a great crunch with the delicate poached pear.
December 17, 1989 |
"In order to really understand modern cooking in America, it is essential to follow the food fashions of France," writes Levy. French cooking today covers a broad range, from classic entrees to rustic dishes to inventive, modern cookery, she states. And it may incorporate such foreign sounding ingredients as star anise, cumin and filo dough because inventive French chefs believe in using ingredients from other parts of the world. This analysis prepares the way for a varied collection of recipes.
April 2, 1997 |
How many times have you waited impatiently for the pears in the fruit bowl to ripen, gently pressing them every day or two, and found that they just don't seem to soften? Pear lovers in France and Italy have a sweet solution for turning less than perfect pears into wonderful desserts. They discovered long ago that when you poach pears in wine, they become seductively tender and flavorful. Perhaps pears take so well to the tangy flavor of dry wine because they lack acidity of their own.
December 21, 2012 |
You're handed a glass of a familiar holiday drink, and a deliciously unfamiliar aroma greets you: toasted coconut with hints of Tahitian vanilla, cinnamon and Jamaican allspice. You raise the glass to your lips and are surprised by the satiny texture -- nearly thick enough for a spoon but souffle-like. The flavor is rich and harmonious -- warm, caramel notes of dark Jamaican rum playfully flirting with the slight sweetness of coconut milk. It's the perfect tropical eggnog for a brisk holiday evening.
December 19, 2007 |
You're handed a glass of a familiar holiday drink, and a deliciously unfamiliar aroma greets you: toasted coconut with hints of Tahitian vanilla, cinnamon and Jamaican allspice. You raise the glass to your lips and are surprised by the satiny texture -- nearly thick enough for a spoon but souffle-like. The flavor is rich and harmonious -- warm, caramel notes of dark Jamaican rum playfully flirting with the slight sweetness of coconut milk.